Creamy Sage & Mushroom Tagliatelle
A velvety pasta dish featuring earthy wild mushrooms, fresh sage, and a luxurious cream sauce that coats every strand perfectly. This italian-inspired pasta ready in about 40 minutes pairs fresh tagliatelle, olive oil, mixed wild mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz fresh tagliatelle
- 3 tbsp olive oil
- 8 oz mixed wild mushrooms
- 1 finely diced shallot
- 1/4 cup chopped fresh sage leaves
- 1/2 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz fresh tagliatelle and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz mixed wild mushrooms and 1 finely diced shallot, sautéing for 5 minutes until mushrooms release their liquid and brown slightly.
- Step 3: Stir in 1/4 cup chopped fresh sage leaves and cook for 1 minute until fragrant, then pour in 1/2 cup heavy cream and simmer for 2 minutes until slightly thickened.
- Step 4: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water, 1/2 cup grated Pecorino Romano, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Toss vigorously for 2 minutes until the sauce coats each strand and becomes glossy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Sage & Mushroom Tagliatelle take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Sage & Mushroom Tagliatelle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh tagliatelle from drying out.
Can I substitute ingredients in Creamy Sage & Mushroom Tagliatelle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Sage & Mushroom Tagliatelle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Sage & Mushroom Tagliatelle?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
